chef

the running of a kitchen

WORK EXPERIENCE

Company name: Star Dust
Duration: May 2005 till January 2006
Position: Sous Chef, then promoted to Head Chef
Responsibilities: Stock control, food ordering, staff supervision, quality control, cost control, menu planning
Reason for leaving: Resigned – to travel


Company Name: Cakes & Deserts
Duration: December 2004 till May 2005
Position: Pastry Chef
Responsibilities: Dealing with customers, taking orders, keeping to strict schedules for larger order, stock control.
Reason for leaving: Resigned to take up a position as Sous Chef of Star Dust
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Company Name: 0932 Restaurant
Duration: January 2004 till June 2004
Position: Pastry / Cold kitchen Chef
Responsibilities: Preparation of section and stock control
Reason for leaving: Resigned, to dedicate more time to studies


Company Name: Match Sport Bar & Lounge
Duration: December 2002 till December 2003
Position: Head Chef
Responsibilities: Stock control, food ordering, staff supervision, quality control, cost control, menu planning
Reason for leaving: Resigned, to take up a position which would allow more time for my studies

EDUCATION

CITY & GILDS INTERNATIONAL

Diploma in Professional Cookery – year 2004

REFERENCES: Yanky Woolf
Match Spors Bar (Manager)
Cell : 083-453-7442

Steve Gusukski
0932 Restaurant
Cell: 072-480-5848

Colette Harems
Cakes & Deserts
Tel : 021-789 2998

Rudy de Bruin
Star Dust
Cell : 073-775-1084

HOBBIES AND SPORTS: Music
Walking / Hiking
Soccer
STRENGTHS: Honest, hard-working, goal orientated,
dedicated with the will to succeed,
enjoy challenges and responsibilities.
OBJECTIVES: To fill a responsible position where I am able to be productive and to positively further my experience and knowledge the industry